Pork Mustard Pie
1.
Knead the dough in advance, about 40 minutes, the moist dough is more delicious
2.
Wash the lean pork meat, cut into pieces, and put into the cooking cup
3.
Beaten into delicate meat
4.
Cut the mustard tuber into large cubes, put it in the same bowl with the pork filling, add salt, black pepper, and vegetable oil according to the taste
5.
Add a little water and mix well
6.
Knead the good dough into slender strips and cut into small pieces of uniform size
7.
Roll out into a small pie crust with a slightly thin edge and a thicker middle
8.
Put an appropriate amount of pork mustard filling in the middle of the pie crust
9.
Pinch the pleats and seal with the method of buns
10.
Flatten
11.
Put the baking pan on the stove and heat it on a medium-to-small heat. Use a brush to brush a little oil on the surface of the pan. Place the pleated side of the pie in the pan, and use a brush to apply a layer of oil on the pie.
12.
After the bottom of the pie is shaped, turn over, cover on low heat, and simmer for a few minutes. You can turn over twice in the middle of the pie. Once the pie is golden on both sides, the pie can be out of the pan.
13.
The skin is soft and muscular
Tips:
1. Pickled mustard is a small package of mustard in the supermarket. If you think the MSG taste is too strong, you can wash it with clean water, and add salt and other seasonings according to the taste when mixing the stuffing;
2. The mustard tuber is cut into large diced pieces, which tastes more delicious;
3. The pie must be baked on a low heat to be burnt, soft, elastic, and not hard; you can turn over several times in the middle to make the pie evenly heated
4. Use a brush to lightly brush the oil on the cake body, which is healthier than filling the pan with frying, and saves oil and is not greasy.
